Chicken Cacciatore with Linguini
Enjoy our head chef’s latest creation with your family tonight! Your children will love this healthy Chicken Cacciatore with Linguini recipe.
Ingredients
2 lbs boneless chicken thighs
1 tsp basil
1 tbsp oregano
2 cloves fresh garlic minced
1 medium onion
2 sliced carrots
2 stalks diced celery
1 large diced green pepper
1 large diced red pepper
2 x 14 oz cans tomato sauce
1 lb linguini noodles
2 tbsp olive oil
Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Separate the chicken thighs and rub with the garlic, basil, oregano and olive oil. Place in a casserole dish and cover. Roast the chicken for one hour. While the chicken is roasting, prepare the vegetables and place them in a medium size pot. Add the tomato sauce and simmer on medium heat until the vegetables are tender. Once the chicken is cooked, add the vegetables and sauce to the chicken and lightly mix together. Return the cacciatore to the oven and continue roasting for another hour. About 15 minutes before the cacciatore is ready, bring a large pot of salted water to a boil and add the linguini cook for 7 to 8 minutes. Strain and serve immediately.
Serve over the cooked linguini and sprinkle with parmesan cheese
Note: Do not put oil in the water and do not run cold water on the cooked pasta.
